Recipe created by @ryanturley
Here is the step by step process:
▪️score the fat cap on a bone-in pork butt
▪️add @pepperexchange Red Limo Pepper Puree binder
▪️smother with an All-Purpose rub
▪️smoke low and slow at 225°f
▪️ I gradually increased the heat to 250°f then 275°f
▪️once the bark on pork butt looked tree-like (170°f internal) we add to a half-pan with:
▪️1 c pineapple juice
▪️1/2 white onion, sliced thin
▪️1 spoonful of our Red Limo Pepper Puree
▪️cover w/ foil, return to smoker and increase heat to 300°f
▪️once pork butt reaches an internal temp of 200°f, remove from heat and allow to rest for 1 hr.
▪️Pull that pork with bear claws or your hands… be careful it will be HOT!
🤤 Serve on a bun, with homemade coleslaw and pickles. I’m telling you this combo was incredible! 🤤
Watch the video: https://www.instagram.com/p/CvH37wWtNzT/